Fructus crataegi and semen ziziphi spinosae oral solution and preparation method thereof
A technology of wild jujube oral liquid and hawthorn, which is applied in the field of food processing, can solve problems such as affecting the immune system, impairing thinking activities, and poor sleep quality, and achieves the effects of high nutritional value, simple operation, and easy control
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Embodiment 1
[0017] Embodiment 1, a hawthorn jujube oral liquid, is composed of the following raw materials in proportion by mass: 6-10 parts of jujube fruit pulp extract concentrate, 6-10 parts of hawthorn pulp concentrate juice, 0.1-1 part of monoglyceride fatty acid ester, 0.1-1 part of sucrose fatty acid ester, 0.1-1 part of xanthan gum, 0.1-1 part of pectin, 0.05-0.2 part of sodium alginate, 30-50 parts of white granulated sugar, and the balance is water; its preparation method is: ( 1) Soaking: Wash 100g of wild jujube pulp and 100g of hawthorn pulp with clear water, add 1000ml of 0.5% sodium bicarbonate solution, and soak at room temperature for 12-16 hours; (2) Rinse: wash the wild jujube pulp and Rinse the hawthorn pulp with water until the PH value of the rinsed jujube pulp is 7; (3) precook: add 700ml of water to the jujube pulp and hawthorn pulp, and precook for 15 minutes at 100°C; (4) Beating: use a colloid mill for beating, and the beating time is 1-3 minutes; (5) Enzymolysi...
Embodiment 2
[0018] Embodiment 2, in the oral liquid of hawthorn wild jujube according to embodiment 1, it is composed of the following raw materials in proportion by mass: 20 parts of jujube pulp concentrated juice, 0.25 part of monoglyceride fatty acid ester, 0.25 part of carrageenan, 0.25 part of fruit juice Glue, 0.08 parts of sodium alginate, 40 parts of white granulated sugar, and the balance is water.
Embodiment 3
[0019] Embodiment 3, in the hawthorn wild jujube oral liquid according to embodiment 1 or 2, it is composed of the following raw materials in proportion by mass: 7.2 parts of jujube pulp concentrated juice, 0.25 part of monoglyceride fatty acid ester, 0.25 part of carrageenan, 0.25 1 part of pectin, 0.08 part of sodium alginate, 30 parts of white granulated sugar, and the balance is water.
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